Durbanville Hills Winery was founded in 1998, an association of Distell and 9 farmers in the valley which leads down to the seas, and is much affected by its Marine Climate. Martin Moore was the founding cellar master, and still has his hand on the tiller, with an amazing team of Kobus Gerber, the White Wine Specialist and Wilhelm Coetzee who is in charge of the reds. They and their teams produce a find range of wines. Henk van Graan is the Vineyardist and he sourced grapes from vineyards located mostly in the lower Durbanville Valley foothills on the southern slopes, some 250 metres above sea level. Grown on dark red soils, the vineyards yield around 9 tons per hectare.
Once harvested, each block of grapes is separately vinified for later blending into the final wine. Fermented in stainless steel tanks, while 10% of the wine was fermented and matured for 10 months in tight grain medium toasted French Oak Staves. Once blended, the wine is prepared for bottling.
From a Burgundy shaped bottle, closed with a screw cap. The label is the simple elegant lozenge shape. In the glass, the wine is a pale hay colour with some youthful lime green flashes. The aromas are classical yellow and orange citrus, sliced clingstone peaches and an undertow of spice and vanilla from the oak ageing. The palate is brisk from entry with a beautifully balancing acidity, which runs through to the long and gently waning aftertaste, which has fresh squeezed orange juice and desiccated apricots. An impressive glass. The wine will reward with a year or two of cool cellaring.
The Durbanville Hills Chardonnay 2019 is an excellent sipping wine. It is superb with food. Anything from Ceviche, Sashimi, Sushi. It is wonderful with Chicken and Pork. We loved the combination of the wine with Nina Timm’s Roast Pork Belly. Click HERE for her recipe.
Click HERE to listen to my Podcast about the Durbanville Hills Chardonnay 2019
Read more about Durbanville Hills, its wines and excellent restaurant – CLICK HERE